Creole Mustard And Roasted Poblano Dipping Sauce Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1: Egg,
1 tbsp: Minced garlic,
2 tbsp: Fresh lemon juice,
1 tbsp: Chopped parsley,
2 tbsp: Chopped green onions,
2 tbsp: Creole or whole-grain,
Mustard,
1: Roasted poblano, peeled,
Seeded and chopped,
1 cup: Olive oil,
1/4 tsp: Cayenne,
1 tsp: Salt,
Directions:
Put the egg, garlic, lemon juice, parsley, green onions, Creole
mustard and poblano in a food processor and puree for 15 seconds.
With the processor running, pour the oil through the feed tube in a
steady stream. Add the cayenne and salt and pulse once or twice to
blend. Cover and let sit for 1 hour in the refrigerator before using.
Best if used within 24 hours.
Yield: 1 1/3 cups
EMERIL LIVE SHOW #EMIA65 EMERILS DRIVE-IN
Source from luhu.jp
mustard and poblano in a food processor and puree for 15 seconds.
With the processor running, pour the oil through the feed tube in a
steady stream. Add the cayenne and salt and pulse once or twice to
blend. Cover and let sit for 1 hour in the refrigerator before using.
Best if used within 24 hours.
Yield: 1 1/3 cups
EMERIL LIVE SHOW #EMIA65 EMERILS DRIVE-IN
Source from luhu.jp
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